Food Technology Innovations

About the Book: Food technology innovations focus on advancements in the science and technology of food production and processing. This book explores recent developments in food technology, including new techniques, materials, and processes that enhance food quality and safety. It covers topics such as food engineering, preservation methods, and the role of biotechnology in food production. Designed for food scientists, technologists, and industry professionals, the book provides insights into cutting-edge technologies and their impact on the food industry, aiming to drive innovation and improve food systems.

Print ISBN: 9781682509418 | $ 130 | 2025 | Paperback

Subject: Hospitality and Tourism

Editor: Dr. Giancarlo Tomezzoli

About the Editor: Dr. Giancarlo Tomezzoli holds a Ph.D. in Food Technology and serves as an Assistant Professor in the Department of Food Science and Technology. With six years of experience in the field, Dr. Tomezzoli’s research focuses on dairy foods, functional dairy products, and the impact of animal feeding on milk quality. His teaching emphasizes food and beverage product quality, nutrition, sensory methods, and the uniqueness of food products. Dr. Tomezzoli is dedicated to advancing food technology and its applications to improve food quality and innovation.